Indonesian Style Peanut Double Chicken Salad
with Lime, Sweet Chilli, Potatoes and Cucumber
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
On the table in less than 25 minutes, this Indonesian Style Peanut Chicken Salad is quick but still full of flavour. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.
Ingredients
350 grams
Salad Potatoes
480 grams
Diced British Chicken Breast
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
32 grams
Sweet Chilli Sauce
1 sachet(s)
Indonesian Style Spice Mix
50 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Boiled Water for the Dressing
2 tbsp
Mayonnaise
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat.
b) Quarter the salad potatoes (no need to peel).
c) When your pan of water is boiling, add the potatoes and simmer until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything cooks, peel and grate the garlic (or use a garlic press). Boil a half-full kettle for the dressing.
b) Crush the peanuts in the unopened sachet using a rolling pin.
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) Zest and halve the lime.
a) Meanwhile, add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste.
b) Stir in the soy, sweet chilli sauce and squeeze all the lime juice to the bowl of dressing.
c) Combine well to make a smooth dressing. Season with salt and pepper.
d) Mix the lime zest with the mayonnaise (see pantry for amount).
a) Once the chicken is cooked, add the Indonesian style spice mix and garlic to the pan. Stir-fry for 1 min.
b) Once the potatoes are ready, drain in a colander, then add to the chicken.
c) Stir in the honey (see pantry for amount). Toss the chicken and potatoes until evenly coated and remove from the heat. Season with salt and pepper.
a) When everything's ready, add the baby leaf mix, cucumber, cooked chicken and potatoes to the peanut dressing bowl.
b) Toss together and share between your serving bowls.
c) Taste and season with salt and pepper if needed. Drizzle over the zesty mayo to finish.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The peanut dressing is bold and moreish, though some found it dominant; use a little less water when mixing to keep the sauce from becoming too thin and overpowering.
- Ease of prep: Straightforward to assemble, though there are several components — reading through all the steps before starting helps the timing flow more smoothly.
- Suggestions: Add a handful of whole or crushed peanuts on top for extra crunch and texture, as several noted their absence. Roasting or air-frying the potatoes rather than boiling gives a crispier result that holds up better in the salad.
- Next-day meals: This dish is best eaten fresh, as the warm potatoes and chicken can wilt the salad leaves if left; one reviewer noted it works well chilled from the fridge on a warm day.
- Portions: The balance of potato to chicken and salad was a common point — many felt there was too much potato and not enough chicken or greens, so consider adjusting the ratio to suit your preference.
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